Our Turkey Enchilada Pie is a deliciously curious creation, almost more of a tex-mex lasagna than a traditional enchilada.
Our Turkey Enchilada Pie is a deliciously curious creation, almost more of a tex-mex lasagna than a traditional enchilada. Instead of filling and rolling corn tortillas, our pie builds up layers of filling and cheese, with flour tortillas laid flat to hold the whole thing together. The result looks a little bit like a tall, multilayered pizza crossed with a lasagna, with a dash of southwestern U.S. flair for good measure. The form is unconventional, but the flavour is familiar. Slice it up like a pie, and serve it with sour cream and salsa.
TURKEY ENCHILADA PIE
1 lb (0.5 kg) ground turkey
1 tbsp (15 mL) oil
1/2 cup (125 mL) chopped red bell pepper
1/2 cup (125 mL) chopped green bell pepper
2 tsp (10 mL) cumin
1 can (14 oz / 398 mL) stewed tomatoes
1/2 cup (125 mL) salsa
1 small can chopped green chilies, drained
1 cup (250 mL) frozen kernel corn, thawed
1/2 cup (125 mL) sliced black olives
1/4 tsp (1 mL) salt
4 flour tortillas (8 inch/20 cm)
2 cups (500 mL) shredded cheddar cheese
In a large frypan, cook turkey in oil until no traces of pink remain. Stir in peppers and cumin; sauté 2 minutes. Add next 6 ingredients (tomatoes through salt). Simmer, breaking up tomatoes with a spoon, for 10 - 15 minutes or until mixture is thickened. Turkey filling may be prepared to this point and refrigerated, covered, for up to 24 hours. Place 2 tortillas on bottom of a greased quiche pan. Spread with half of turkey mixture. Sprinkle with 1/3 of cheese. Top with a tortilla, remaining filling and half of remaining cheese. Place remaining tortilla on top. Cover with foil and bake at 350°F (180°C) for 30 minutes. Remove foil and sprinkle with remaining cheese. Bake 10 minutes longer. Allow pie to stand 5 - 10 minutes before slicing. Serves 6 - 8.
Cook's Note: For a spicier taste, cumin may be increased or several dashes of green pepper sauce may be added.
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